White Cheddar Mac And Cheese
Deliciously cheesy, white cheddar mac and cheese recipe with a creamy base of white cheddar cheese and a touch of nutty gruyere that's ready in less than 30 minutes.
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Servings: 6 serving
Ingredients
- 8 ounce elbow macaroni, dry 1/2 of 16oz box
- 3 tablespoon butter
- 2 tablespoon all-purpose flour
- 1.5 cup whole milk
- 3/4 cup half & half
- 1.5 cup white cheddar cheese, grated
- 1 cup gruyere cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a pot, add in the butter on medium heat. Once the butter is melted, toss in the flour. Whisk the flour with the butter until you start to get a nutty smell coming from the pot.
- Next, pour in the milk then the half and half. Allow the milk to come up to temperature to the point it's simmering a little. This is the important part I mentioned about the heat. There should be a very light simmer, if you're nervous lower the heat.
- Once the milk has begin to thicken you can turn off the stove but leave it over the hot eye. If you notice any lumps, just give it a whisk they'll come out without a problem. Start making the elbow macaroni pasta now according to the box instructions.
- In the sauce, add in the grated cheese and the seasonings. Continue to stir until all the cheeses have melted. Once the macaroni is al dente, drain the water then toss directly into the cheese sauce.
- Mix everything around then allow the pasta to sit in the sauce as it cools. Once it has cooled now you can serve, enjoy.
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